Delicious Homemade Tomato Passata Sauce | Using the 'Salsa Covata' Method скачать в хорошем качестве

Delicious Homemade Tomato Passata Sauce | Using the 'Salsa Covata' Method

Join Nick as he demonstrates the time-honoured tradition of making his annual tomato passata sauce from scratch! Using fresh Roma tomatoes, Nick infuses his sauce with the vibrant flavours of basil, creating a rich and aromatic concoction. But Nick's sauce-making process doesn't stop there - he takes it to the next level by bottling it in long neck beer bottles using the "salsa covata" method. Instead of boiling the bottles, Nick opts for a more traditional approach, allowing the sauce to cool naturally in the bottles. This tried-and-true technique, passed down through generations, ensures that every bottle is filled with sweet, rich, and utterly delicious sauce. DIRECTIONS 1. Wash tomatoes well in cold water. Drain. 2. Bring large pot of water to the boil. Add the tomatoes and blanch until the skins of the tomatoes start to split. 3. Drain well. 4. Run tomatoes through the sauce machine. 5. Run the tomato skins through the sauce machine once (you will extract more juice and pulp). 6. Transfer the tomato puree to a large pot. 7. Bring to the boil and reduce heat to a rolling simmer. 8. Add the salt (Nick used 350g sea salt to 70 litre pot). Stir. 9. Hang a large bunch of basil from the pot handle using kitchen string to infuse its flavours. Stir. 10. After 15 minutes, remove basil. 11. Continue cooking the sauce - it should cook for 45 minutes from boiling point. Make sure you stir regularly to prevent sticking and burning. 12. Turn off heat. 13. Pour into long neck beer bottles 14. Cap immediately with a bottle capper and wipe the outside down. 15. Lay bottles on their side in a wooden crate lined with newspaper 16. Cover with thick blankets The sauce will continue to cool over a couple of weeks. This means you don't need to boil the bottles or perform a water bath. The sauce has been known to last for years but Nick always consumes within 2 years.